[CP: If making this recipe for two, halve it!]
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
4 eggs, separated
2 cups milk
4 tbsp unsalted butter, melted plus more for cooking
In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks. Then whisk in the milk and the 4 tbsp melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2-3 min. Using a rubber spatula, gently stir the whites into the batter in 2 additions.
Put 1/4 tsp butter in each well of the filled pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 tbsp batter into each well. Put 1 tsp of the filling of your choice in the center of each pancake and top with 1 tbsp batter. Cook until the bottoms are golden brown and crispy, 3-5 min. Using 2 wooden skewers (or chopstick), flip the pancakes over and cook until golden and crispy, about 3 min more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream. Makes about 40.